Tom Vogel

I have spent most evenings for years somewhere in Sachsenhausen, so I know which cider taverns fill with regulars first and which stay quieter even on a busy Friday. My sessions there walk between two or three houses, explaining the Apfelwein tradition and the stoneware jugs it is served in without ever showing a taste on camera. I keep the tone relaxed to match the taverns themselves, and I take questions as they come rather than saving them for the end.